Blog

Food Safety Legislation

Food Safety Management legislation is now based on the traceability of food, and control of any potential hazards, in order to limit the possibility of food poisoning outbreaks. It is based on HACCP principles ie. a system where monitoring checks and controls are put in place with the aim of reducing or eliminating potential food safety risks. It is recommended by the Food Standards Agency (FSA) that those involved in the implementation of a HACCP system have a minimum of Level 2 training in Food Safety and HACCP.

Related Posts

Thank you a bunch for sharing this with all people you really know what you’re speaking about!
Bookmarked. Kindly additionally seek advice from my
website =). We will have a link exchange arrangement between us